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Korean Bulgogi Tacos with Gochujang Sauce

Alice Williams
Enjoy these tasty korean-style bulgogi tacos with spicy gochujang sauce.
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Ingredients
  

  • BULGOGI MARINADE
  • 1.5 pounds skirt steak cut into 3x3/4 inch strips
  • 1 tbsp honey
  • 3 tbsp soy sauce
  • 1 tbsp sake or red wine
  • 6 cloves garlic finely chopped
  • 3 scallions or green onions chopped
  • 1 tbsp fresh chopped ginger or paste
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • Salt and pepper
  • CARROT AND RADISH PICKLE
  • 5 radishes 1/16th inch slices
  • 3 small carrots julienned
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup vinegar apple cider or rice vinegar
  • Pinch of salt
  • GOCHUJANG SAUCE
  • 2 tbsp gochujang can be found at any Asian supermarket
  • 2 green onions finely chopped
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 3 cloves of garlice minced
  • 2 tbsp of grated and chopped ginger or paste
  • 2 tsp sesame seeds
  • 2 tsp honey
  • 1 tsp sesame oil
  • TACO FILLINGS AND TOPPINGS
  • 1 orange bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 small onion coarsely chopped
  • 1/4 head cabbage shredded
  • 1 Asian pear thinly sliced
  • 1/8 cup cotija cheese crumbled
  • 2 tbsp olive oil
  • 10 small corn tortillas

Instructions
 

  • Firstly, pickle your radishes and carrots.
  • Julienne your carrots and thinly slice your radishes--having a mandolin helps.
  • Put the julienned carrots and sliced radishes in your pickling liquid and let it sit for 20-minutes to an hour.
  • Next, cut steak into strips and then marinade (mix all marinade ingredients together in a bowl) for at least 30-minutes.
  • Warm 2 tbsp of olive oil in a cast iron skillet and then add vegetables (bell peppers and onion). Add pinch of salt and saute at medium to high heat until browned (about 5-7 minutes).
  • To make the gochujang sauce, add all ingredients to a medium pot, or bowl, and whisk until smooth.
  • Bring mixture to a boil in a pot and reduce to desired thickness. Add water to make sauce thinner.
  • To prepare the steak, bring your cast iron skillet to a medium to high heat and add the steak for 6-7 minutes (6-7 minutes per batch, if skillet is small). Set aside when done.
  • Warm a dry pan to medium-high heat and add corn tortillas in for 15-30 seconds per side.
  • Now you can assemble your tacos! I like putting the chopped cabbage in first, the bell peppers and onion mixture, Asian pears, beef, picked radishes and carrots and finally top with cotija cheese and green onions. Enjoy!